Spring pea salad with horseradish and mint vinaigrette
Indulge in the fresh flavors of spring with a vibrant pea salad drizzled with zesty horseradish and mint vinaigrette. A perfect harmony of garden-fresh ingredients.
Ingredients:
- 1/4 cup fresh horseradish, finely grated
- 1 tablespoon preserved lemon rind (or fresh zest, see headnote)
- 1/4 cup white wine vinegar
- 2 tablespoons freshly torn mint
- 1 cup (about 4 oz) snow peas, cut into diamonds(see photos)
- 2 cups (about 6 oz) yellow wax beans, trimmed
- 230g haricot vert, trimmed
- 1 cup (about 4 oz) sweet green peas
- 1/4 cup good quality olive oil
Instructions:
- To make the dressing, mix together the horseradish, lemon juice, and vinegar in a small bowl. Stir thoroughly and keep aside to allow the flavors to meld.
- Boil a large pot of salted water. Prepare a bowl filled with ice water beside the stove. Put the sliced snow peas in the boiling water and cook until they are tender, usually between 1 to 2 minutes. Immediately transfer the cooked peas to the ice water to cool. Repeat this process for the other vegetables, cooking each variety separately. Cook wax beans for 3-4 minutes, haricot vert for 2-3 minutes, and sweet peas for around 3 minutes, depending on their starchiness.
- Once all the vegetables are cooked, drain them well and pat dry. Place the beans in a big serving bowl, drizzle with high-quality olive oil, sprinkle with salt and pepper. Pour in the reserved horseradish dressing and fresh mint, mix well to coat the beans, and serve slightly chilled or at room temperature.
Summary:
- Calories: 787 kcal
- Fat: 56 g
- Protein: 18 g
- Carbs: 62 g
- Potassium: 1549 mg
- Magnesium: 189 mg